1 pound fresh oyster mushrooms, if small leave whole, if not , slice into manageble pieces
vegetable oil for frying
Zippy Dip:
1 cup sour cream
1 large garlic clove, finely minced
2 tablespoons lemon juice
1/4 cup minced mint leaves
2 teaspoons honey
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Beer Batter:
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder 1/2 cup yellow cornmeal
2 eggs lightly beaten
1 1/4 cups dark beer
Make the dip: combine all dip ingredients in a medium sized bowl and combine well. Set aside
Make the batter: In a medium bowl, combine flour baking powder and cornmeal. Add the eggs and the beer and whisk until smooth. Cover batter and refrigerate at least 2 hours or overnight.
In a deep heavy kettle or saucepan, heat 3-4 inches of oil until very hot but not smoking (about 350F). Dip mushrooms into batter, coating well, place in oil, a few at a time, and cook 2-3 minutes (turning if nessesary) until crisp and golden.
Drain on paper towels nad keep hot in a low oven while frying the remaining mushrooms.
Serves 4-6 as an appetizer with the dipping sauce. Bon Apetit!
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Please send questions and comments about the Fungal Jungal to Larry: fungus@fungaljungal.org
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